Lobster Colorado Thermidor Style

The end of the summer…is a time for feasting on the fall lobster season in the Maritimes. A great time to cook up some fresh lobster with friends and family and this is a wonderful way to please both seafood and beef lovers.

Seafood meets beef tenderloin with this delicious recipe. Lobster Colorado Thermidor Style offers a tender cut of beef barbecued and smoothered with a creamy cheese and lobster sauce. A delightful meal to a summers’ end. πŸ™‚


This is a meal for 4 with left over beef ( roast and stir fry pieces )

1 beef tenderloin, sliced into 1 1/2 inch ( 8 oz steaks )
or 4, 8 oz tenderloin steaks, pre-cut
steak spice
bacon slices ( same number as steaks )
4 potatoes
sour cream
bacon bits
6 lobsters, cooked
garlic butter
ceasar salad fixings
1 cup sliced mushrooms

Wrap bacon around the outside of the tenderloin and secure with a toothpick. Season with steak spice of choice.

Thermidor Sauce

1 tbsp garlic butter
1/2 cup cereal or coffee cream
fresh fennel, 1 srpig
2 cloves garlic
1 cup grated cheese, old white and cheddar
1/4 white wine
1 tbsp fish sauce
1/2 tsp parprika
1/2 tsp black pepper
1 tbsp lemon juice, or fresh squeezed lemon
1 tbsp parsley
2 tbsp chopped chives
1 tbsp cornstarch ( water )
2 lobster shelled and chopped

In a saucepan or small skillet add the garlic butter, garlic and chives and saute for a few minutes. Add the cream, white wine and the rest of the ingredients along with the cheese. Stir for a few minutes and then add the cornstarch to thicken. Add the lobster and cook for another 3 minutes.

In another skillet add garlic butter and saute the mushrooms. Wrap potatoes in tin foil and place on barbeuce for 1/2 before cooking steaks, turning occasionally.

Barbecue the steaks to your desired cooking taste. Medium rare is best for succulent, tender steaks. Steam the other whole lobsters if you choose to have them warm.

When ready to serve, top the steaks with the lobster thermidor, add grated cheese and parmesan and place under the broiler for a few minutes until golden brown. ( this is optional )

Serve the lobster with tenderloin thermidor, sauted mushrooms, baked potato with sour cream, chives and bacon bits. Add sliced baquette and a side of ceasar salad. Garnish with lemon slices or wedges.

Serves 4


2 Comments Add yours

  1. markospoon says:

    Hi Sprat.
    This is my first time checking out your Blog site.
    It is really cool.

    So, keep on having fun with your bad self!

    (bad means good)

    Later mi friend

    1. Sprat says:

      Thanks Markospoon! So glad that you stopped by…and thanks for your nice comments. It has been keeping me busy, and inspires me to cook new and interesting dishes.

      See ya on the rock again sometime… πŸ™‚ Cheers

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